Instant Pot Chicken Thighs

chicken thigh on a plate with gravy and green beans

4.67 from 3 votes

These delicious Instant Pot Chicken Thighs can be made with bone-in or boneless chicken thighs, and are ready in under 30 minutes! They're crispy, and covered in a delicious gravy-like sauce, making them the perfect recipe to pair with your favorite side!

Prep Time5

Cook Time25

Total Time30

Course: dinner

Cuisine: American

Diet: Gluten Free

Keyword: instant pot chicken thighs

Servings:

Calories: 319kcal

Author: Erin

Equipment

pressure cooker

Ingredients

4 chicken thighs bone-in, skin on
1 ½ teaspoon garlic powder
1 ½ teaspoon paprika
½ teaspoon salt
¼ teaspoon oregano
¼ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves minced
¼ cup chicken broth
1 tablespoon cornstarch

US Customary - Metric

Instructions

Pat the chicken dry, then place it in a large bowl. In a small bowl, stir the garlic powder, paprika, salt, oregano, and black pepper together, then pour the spices over the chicken and use your hands to completely coat the chicken.
Next, add the olive oil and butter to your Instant Pot, then press "saute" and set it for 6 minutes. Allow 2 minutes for the butter to melt; once the butter starts shimmering, place the chicken skin-side down into the pot and pan-sear it, undisturbed, for 3 minutes. Then, flip it over, add the minced garlic, and cook for 1 more minute.
Use kitchen tongs to remove the chicken, then pour in the chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Place the trivet into your Instant Pot, then lay the chicken skin side up onto the trivet (you should be able to perfectly fit 4 chicken thighs).
Place the lid onto your Instant Pot, ensuring the valve on top is in the "seal" position. Pressure cook the chicken on high pressure for 10 minutes, then natural release the pressure for 10 minutes before manually releasing the rest.
Carefully lift the trivet, along with the chicken, out of the pot. Next, whisk 1 tablespoon cornstarch and 1 ½ tablespoon water together in a bowl, then pour the paste-like mixture into the pot. Press "saute" and set it for 2 minutes, whisking occasionally to create the gravy.
Spoon the gravy over the chicken, then sprinkle everything with a little salt and pepper. Enjoy!

Video

Notes

*Calories are for 1 chicken thigh and are an estimation

*Storage: store leftover chicken in a sealed container in the refrigerator for up to 3 days; I recommend storing the gravy separately so the chicken doesn't get soggy

Various cook times for Instant Pot chicken thighs:

Bone-in, skin on: cook for 10 minutes high pressure, natural release 10 minutes
Boneless, skinless: cook for 8 minutes high pressure, natural release 5 minutes
Frozen: cook for 14 minutes high pressure, natural release 10 minutes

Nutrition